It's national lasagna day and we decided to go rogue and roll up our pasta! These lasagna rolls are stuffed with the most velvety almond ricotta that’s easy to make the day ahead and can be used for plenty of other delicious recipes and meal ideas. We’re actually kind of obsessed with it right now!

** makes 8 rolls

almond ricotta ingredients:

1 C blanched sliced almonds (no skins)

1/3 C water

2 tbsp lemon juice

1 tbsp olive oil

1 tbsp nutritional yeast

1/2 tsp sea salt

1/4 tsp garlic powder

1/4 tsp white pepper

1 tbsp finely chopped basil

NOTE: The almond ricotta should be prepared one day in advance to give it time to set.

In a high-powered blender combine all the almond ricotta ingredients together except the basil. You will fold this in after the mixture is blended.

Once the mixture is smooth, fold the finely chopped basil into the almond mixture with a spoon and then place a double layer of cheesecloth over a large mixing bowl and pour the almond mixture into the cheesecloth.

Take the excess ends of the cheesecloth and tie it around a wooden spoon or something you can lay on top of the mixing bowl, suspending it in the mixing bowl. It shouldn’t be touching the bottom of the mixing bowl. Refrigerate this allowing the excess water to strain from the almond cheese for 24 hours. After 24 hours you can remove it from the cheesecloth and place it in a new clean dish.

tomato sauce ingredients:

1/2 C finely chopped white onion

1 garlic clove, minced

1 tsp dried oregano

2 tbsp tomato paste

2 C canned crushed tomatoes

1 tsp sea salt

1 tsp ground pepper

2 tbsp finely chopped basil

lasagna roll ingredients:

8 lasagna noodles

4 C baby spinach

1 large yellow zucchini (or 2 small)

1 tsp olive oil

1/4 tsp nutmeg

sea salt & pepper to taste

To make the tomato sauce, heat a pan over medium and sauté white onion for 2 minutes with olive oil.

Then add minced garlic and dried oregano and sauté for another minute.

Stir in tomato paste until the garlic and onions are well coated and then add crushed tomatoes, sea salt, and ground pepper. Cover the pan with a lid and simmer for 20 minutes.

Then add fresh basil, cover, and simmer for another 20 minutes.

While the sauce is simmering for it’s last 20 minutes, preheat oven to 325 F.

Boil the noodles in salted water for about 5-6 minutes until half cooked. Then drain and set the noodles aside on a damp towel or damp paper towel to prevent them from sticking until you prepare the lasagna rolls.

Thinly slice yellow zucchini with a mandolin.

Heat another pan over medium heat with 1 teaspoon of olive oil and add spinach and zucchini together with nutmeg, sea salt and ground pepper. Sauté for about 4 minutes. There will be a bit excess water from the vegetables, but just drain it from the pan before adding vegetables to the lasagna rolls.

To assemble the rolls take 1 tablespoon of almond ricotta and spread it across each lasagna noodle out to the edges. Then layer spinach and zucchini on top. Roll the lasagna noodle snuggly.

Pour half the tomato sauce in the bottom of a 9” x 9” glass baking dish. Place lasagna rolls 4 across and pour the remaining sauce over each row of lasagna rolls.